Table of Contents
Advertisement
Operating
induction
cooking
zones
Start most surface cooking on a higher setting and then
adjust to a lower setting to finish cooking.
The suggested settings (provided in Fig. 1) may vary slightly
depending on the cookware design, quality and amount of
food being prepared.
Be sure to use quality cookware that is constructed with
magnetic base material and meets the minimum and
maximum pan size requirements.
Suggested
cooking zone power level settings
Settings
Type of cooking
Power boost (Pb)
Use to start heating pans that
contain large amounts of food or to
bring large pans of water to boil
High (8.0-Hi)
Start most foods, bring water to a
boil, pan broiling
Medium high (5.0 - 8.0)
Continuea rapid boil, fry, deepfatfry
Medium (3.0 - 5.0)
Maintain a slow boil, thicken sauces
and gravies or steam vegetables
Medium low (2.0-4.0)Keep
foods cooking, poach, stew
(2.8 or lower is a simmer setting)
iiiiiiiii
Low (Lo- 2.0)
Keep warm, melt, simmer (2.8 or
lower is a simmer setting)
Fig. 1
• The suggested power level settings shown in Fig. 1
are based on cooking with medium sized pans with
lids. Be sure to make any further setting adjustments
needed for best surface cooking results.
• The size and type of utensil used, and the amount and
type of food being cooked will influence the setting
needed for best cooking results.
To operate induction cooking zones:
Step
1. Place induction cookware with food
on the desired cooking zone.
.
To activate the cooking zone
press and hold the on-off
for the desired position
until a tone sounds.
Press
on-off
3.
Setthe power level,
to
reed
hi
Press Io, med (5.0) or hi.
v
'
' ^
Each touch of the Io or hi pad will
decrease or increase the power
level by .5 increments from 9.5
through 3.0. Simmer power levels
between 3.0 and 1.2 will decrease
or increase by .2 increments.
Io is the lowest power level available.
4.
Once cooking is complete, press
on-off and then remove cookware.
on-off
Unlike radiant surface elements, the induction
cooking zones will not glow red when they are hot.
The glass surface may be hot from residual heat
transferred from the cookware and burns may occur.
• Do not touch hot cookware
or pans directly with
hands. Always use oven mitts or pot holders to protect
hands from burns.
The cooking zones may appear to have cooled after
they have been turned OFF.The glass surface may
still be hot from residual heat and burns may occur
if the cooktop is touched before it has cooled
sufficiently.
• Do not place flammable
items such as plastic salt
and pepper shakers, spoon holders or plastic
wrappings on the cooktop when it is in use. These
items could melt or ignite if placed too close to hot
cookware.
Advertisement
Table of Contents
